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Charred Chile, Mango, & Tequila Rub

by , Chef, Bottega Americano, San Diego, California

Charred Chile, Mango, & Tequila Rub

Makes about 2 cups

The sweet and spicy flavors in this rub hold up nicely to the flavor of ribeye, while the lime and tequila tenderize and carry additional flavor to the center of the steak. Make this rub a few hours (or even a day) ahead so flavors have time to meld. Rub steaks about one hour before grilling, using only enough to coat the steak. (This recipe should be enough for about four steaks.)

  • 6 jalapeños
  • 1 mango, diced
  • 3 limes, juice and zest
  • ¼ sweet onion, diced
  • 2 tablespoon chopped lemon verbena (or substitute cilantro or mint)
  • 2 ounces silver tequila
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ¼ teaspoon salt

Preheat your grill or a grill pan. Place jalapeños on grill and cook, turning occasionally, until charred black. Allow jalapeños to cool. Once cooled, remove stem and seeds.

Combine seeded and steamed jalapeños and remaining ingredients in a food processer. Using the pulse control on the food processer, process until almost smooth and combined. Rub steaks about one hour before grilling, using only enough to coat the steak. (This recipe should be enough for about four steaks.)

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